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| Corn muffins (Photo credit: Wikipedia) |
The thumb size jalapeno chile has thick flesh that may be green or red and can range from mildly hot to fiery. When working with jalapenos or other hot chiles, it is advisable to wear rubber gloves to prevent burns. The heat from a chile carried in the membranes, can linger for hours on your skin, so thoroughly wash your hands, and the cutting board and knife with hot, soapy water as soon as you finish working. For mild flavored muffins use 2 chiles; to add more heat, use 3 chiles.
This Jalapeno-Cornmeal Muffins may not be the usual muffins you have tasted before but there is really something in it that you will most likely love. For chili lovers, this recipe is for you. You can add as many chiles you like depending to your taste. Just warn your kids before you will serve this.
JALAPENO-CORNMEAL MUFFINS
You will need:
1 1/2 cups (7 1/2 oz/235 g) fine-or medium grind yellow cornmeal, preferably stone-ground
1 1/4 cups (6 1/2 oz/200 g) all-purpose (plain) flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
2 or 3 green jalapeno chiles, seeded and minced
1 zucchini (4 oz/125 g), shredded
1/4 cup (2 fl oz/60 ml) olive oil or sesame oil
2 large eggs beaten
1 1/2 cups (12 fl oz/375 ml) buttermilk
3 tablespoons grated Parmesan or Asiago cheese for sprinkling
Here's how:
Preheat the oven to 400 degrees F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cup one-third full with water to prevent warping.
In a bowl, stir together cornmeal, flour, sugar, baking powder, and salt. Stir in the jalapeno chiles and zucchini and toss to distribute evenly.
Make a well in the center of the dry ingredients and add the oil, eggs, and buttermilk. Stir just until evenly moistened, using no more than 15-20 strokes. The batter will be slightly lumpy.
Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some of the cheese.
Bake until golden, dry, and springy to the touch, about 25 minutes. A toothpick inserted into the center of a muffin should come out clean. Remove from the oven and immediately unmold the muffins onto a wire rack. Serve them hot, warm, or at room temperature, with butter.
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